Gyoza with Dipping Sauce.
May 21st, 2010
Gyoza are a simple and tasty starter, they freeze well and only take two minutes to cook.
Makes 25 gyoza.
Ingredients.
Gyoza
- 1 packet tofu (450 grams / 1 pound)
- 1 tablespoon grated ginger
- 2 cloves garlic
- 2 spring onions
- 1 tablespoon soy sauce
- 2 teaspoons mirin
- 1 packet gyoza skins
Dipping Sauce
- 1 garlic clove
- 1/2 red chilli
- 1/3 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Method.
To make the sauce finely chop the garlic and chilli. Mix all the sauce ingredients together over a low heat until the sugar is dissolved. Set aside.
Crumble the tofu into a small bowl. Finely chop the garlic and spring onion. Mix in the garlic, onion, ginger, soy sauce and mirin. Take a gyoza wrapper and place a half spoon of tofu mix in the centre. Seal with a little water and set aside. Repeat with the remaining wrappers.
If you are going to freeze some place them in a container separated by baking paper.
To cook the gyoza heat a small amount of oil in a frying pan to a medium heat. Place about 10 gyoza in the pan and cover it with a lid. After a minute add about 2 tablespoons of water to the pan and cover again. After another minute flip the gyoza, cook for another minute and then remove from the pan. Repeat for the remaining gyoza.
Serve with dipping sauce.